Scale

1 can (15 oz) chickpeas, drained and rinsed

1 large cucumber, diced (or 2 small Persian cucumbers)

1/4 red onion, finely chopped

2 tbsp fresh dill, chopped

2 tbsp olive oil

1 tbsp lemon juice (plus zest if desired)

1 tsp red wine vinegar

1/2 tsp garlic powder

Salt and black pepper to taste

Optional: crumbled feta, cherry tomatoes, or avocado chunks

1. In a large bowl, combine chickpeas, diced cucumber, and chopped red onion.

2. In a small bowl or jar, whisk together olive oil, lemon juice, red wine vinegar, dill, garlic powder, salt, and pepper.

3. Pour the dressing over the salad and toss to coat evenly.

4. Let chill in the refrigerator for 10–15 minutes before serving to let flavors meld.

5. Top with optional feta, tomatoes, or avocado if using.

6. Serve cold as a side dish or light main.

This salad holds up well for meal prep—store covered in the fridge up to 3 days.

Add grilled chicken or tuna for extra protein.

For crunch, toss in sunflower seeds or toasted almonds just before serving.

Keywords: cucumber chickpea salad, dill summer salad, healthy chickpea side dish